The clarion. [volume] (Jackson, Miss.) 1883-1888, 1887-05-04
Quick or Slow Chnrning.

The cream of different cows, If kept and
churned separately, will be found to re-
qulre difierent temperatures for churning,
ana the cream from the same cows may
require different temperatures for best
results, at different seasons of the year,
anu lor different portions in the milk CIV
ing period between calving and going dry.
AS rule, says New England Farmer,
the cream from new mich cows churns
more readily than that from cows which
are nearly dry. As rule, cream that Is
.ong In coming requires higher tempera-
'ure LOT ehurning than cream which Will
enurh IN short time. Feed, the health
VI the cow, the methods of settling and
tie acldity of the cream are conditions, all
VI Which influence the length of time re-
quired for churning. Each dairyman
should endeavor to find out the best tenn
perature for churning the cream of his
OWN dairy, and 1t can be determined only
=! experiment. The same cream may
make more butter if it is churned an hour,
.1ah IL II comes in one-fourth or one-haf
.ne ume, but we never like to be so long
~ ~ ehurning, and as a rule we do not think
: necessary. Our own preference Is
.or irom twenty-five to forty-five minutes,
anu II the cows are all right, the cream
properly ripened and at a proper tempera-
.ure' II should come within those limits
and yield all the butter that could be OBJ
Sined by longer churning. Cream is all
tleht when, on being put into the churn,
~ - pegins TO change immediately and the
elahge is continuous till separation Is
eonlpiete. Butter that comes suddenly Is
my oiten OF the best quality, for the sep
aIauon is usually imperfect. If we had
liam tts that churned too quickly we would
~ I'm IL with sweet SKINNED milk to retard
the process,
,,..u sound cream that is quite stiff, and .
.asele 700 warm, begins to separate almost
= sooh as the churn is started. AS soon as
Elh, EI.pharauon begins buttermilk produced Is
a aaole 10 thin the remaining portion of the
eream, Particularly that attached to the
oe ossel ana sides of the churn, so that
considerable per cent. of the cream may
" washed away in the buttermilk.
ripper churning yields thin, blue look
ny outtermilk, improper churning may
sieia exceedingly rich buttermilk, which
a,.sioiy =. might be churned q second time
ns nv pront Scalded milk, set in shallow
raas raas, Yields thick, ripe cream which
vas us thinning to prevent too rapid ana
ss,ss rsseiui enurning. Such cream viii often
hpasate IN five minutes, and il skillfuiy
ws.. eo may be churned without much
nass Cream raised by the Cooley
we.aa ,e.noa or in other deep pals set in cold
n;na r.eI Is so thin that it rarely needs thin
S,,sS 70 make it behave well in the churn
hail.. bsn cream is more likely to suffer from
To- tls 100 sweet and too thin, requiring
u png churning. Cream slightly sour,
tbs,s IKE all through, VIII churn quicker
mos. cream that is perfectly sweet, and N
%. nands win make better butter.
sar-Aps arpesrlments made the past winter Dy
thst thia, ~ dairymen in New England Indicate
ten,nere mnere ensflage Is fed freely higher
sorap slature is required for churning. ~
harss Eases II has been found nec6ssery ~
ofhs.tne tne cream at seventy degg- w1en
ss wise stxty-two or stxty-three would -